Slow-roasted lamb & quince | Recipe Cart
The lamb and quince combine to give this baked dinner a delightful depth of flavour.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Aluminum foil
- Plate
- Spoon
- Tongs
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Serving platter
- Kitchen timer
Ingredients
- 1 tbsp olive oil
- 1 (about 1kg) boneless lamb shoulder
- 1 brown onion, halved, each half cut into thin wedges
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp sweet paprika
- 1 x 7cm cinnamon stick
- 1 Massel chicken style stock cube
- 500ml (2 cups) water
- 3 (about 1kg) quinces, peeled, cored, cut into thick wedges
- 1 tbsp honey
- 1/2 cup loosely packed fresh coriander leaves
- Couscous, to serve
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